Quick & Easy DIY Pumpkin Spice Coffee Syrup

You don't have to wait until fall or spend $5 to enjoy a pumpkin spice latte – make this easy & inexpensive homemade pumpkin spice coffee syrup and enjoy the pumpkin spice deliciousness all year long!

Say “goodbye” to $5 lattes with this DIY pumpkin spice coffee syrup!

Welcome to my first installment of “Quick Tips From the Crypt” – mini-episodes of my show that show you how to make quick & easy recipes, DIY projects, and more!

Don’t be a bonehead and wait until fall to enjoy a pumpkin spice latte that will cost you around $5 for just ONE…make this easy and inexpensive homemade pumpkin spice coffee syrup and enjoy the pumpkin spice deliciousness ALL year long! This pumpkin spice coffee syrup is also quite delicious on top of hotcakes or waffles. And bonus – it is also gluten-free and vegan-friendly!

Did You Know? Starbucks’ pumpkin spice coffee syrup doesn’t actually contain pumpkin in it. My homemade version uses real pumpkin and a mixture of spices to infuse your coffee with all of the wonderful flavors of fall!

To use, simply add 2-3 Tablespoons of the pumpkin spice coffee syrup to your mug. Then pour piping-hot, freshly-brewed coffee on top, stir until dissolved, and add your favorite creamer. This pumpkin spice coffee syrup will last in the refrigerator for about two weeks. You can also freeze the syrup into ice cubes for individual servings any time of the year!

DIY Pumpkin Spice Coffee Syrup

DIY Pumpkin Spice Coffee Syrup

    What You Need

    • 3/4 C water
    • 3/4 C dark brown sugar
    • 1/4 C pumpkin puree (canned pumpkin works fine, but don't use canned 'Pumpkin Pie Filling')
    • 1 t vanilla extract
    • 1 t ground cinnamon
    • 1/2 t ground nutmeg
    • 1 t whole cloves

    What To Do

    1

    In a small saucepan over medium heat, combine the water and sugar until dissolved.

    Once the sugar has dissolved, reduce the heat to low. Stir in your spices and pumpkin puree. Let it simmer for about 5 minutes. Remove from heat and stir in the vanilla.

    Strain the mixture through a fine mesh strainer, and pour into your storage container; I always prefer to use a glass storage container. The syrup will thicken as it cools.

    This syrup can be stored in an air-tight container in the fridge for about 2 weeks, or, you can freeze the syrup into ice cubes. If storing in the fridge, be sure to give it a shake or stir in case the syrup separates.

    To use, simply add 2-3 tablespoons of syrup to your mug before adding piping-hot, freshly-brewed coffee. Stir until dissolved, and then add your creamer.

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